I tried this fusion adaptation of the classic Indonesian dish. I ended up making about 2/3 the dish, and making far less uncooked sprouts. I also used a yellow onion and cooked the rice using my own method. I also cooked it for less time, according to my own observations, and without cooling down both components. I thought it was a pretty nice way to have Brussels sprouts.
Author Archives: adavara
This recipe gave me an excuse to sprout some mung beans. As usual I did not follow the recipe faithfully, opting to use frozen grated coconut over rehydrated dry coconut. I also used a mix of purple and orange carrots to add additional color.
This was more work than the carrot mustardseed salad I’ve made in the past, and in my opinion the other salad is nicer. This one isn’t bad, but it wasn’t special enough to justify the effort.
I decided to use ready-made dumpling wrappers for this in place of making my own dough.In retrospect, this was a mistake – most of the gyoza wrappers didn’t stand up the the sustained boiling.
The filling was made of grated beet, cashew cream, salt and nutritional yeast. To make the sauce I first pan-fried the mushrooms in olive oil, then wilted some spinach in the pan, before adding salt, black pepper, and oat cream.
Pretty little parcels, but overall not a success. The sauce was tasty, the filling was adequate, and the execution failed.
I put this trifle together over the holidays. I am not as fond of the gelatine variation, so I made a custard/whipped cream version. From the bottom to the top, it consists of:
- Carla’s hot milk sponge cake from the More with Less cookbook, drenched in white dessert wine (late harvest Royal Tokaji)
- Basic egg yolk-and-milk custard
- Carla’s sponge cake with wine
- Strawberries soaked in wine and sugar
- Unsweetened whipped cream with chunks of meringue
- Egg-white sponge cake made with the whites left from the custard, drenched in wine
- Melon balls soaked in wine
- Sweetened whipped cream
- Blueberries and meringue
All in all, a colossal caloric dessert, which was fun to assemble and which my guests hopefully enjoyed eating.
After rehydrating shiitake mushrooms for gyoza, I had a nice, earthy broth. I also had the stalks of the Chinese cabbage left over. From the broccoli stalk soup, I had the top of the broccoli. I also added carrot, corn, salt, pepper and savoury to make this soup, which I topped with a little parsley.